The best cheese for pizza is low moisture mozzarella. It melts smoothly, stretches into that signature pull, browns without burning, and has a mild, milky flavor that lets the sauce and toppings shine. It is the cheese nearly every pizzeria builds on, including Bella Pizza in Hasbrouck Heights, NJ. That said, the best pizza cheese is often a blend, and the right choice depends on the style of pie. Below is a full guide to the best cheeses for pizza, what each one does, and when to use it.
What makes a cheese good for pizza?
Four things decide whether a cheese belongs on a pizza.
- Meltability. Good pizza cheese melts into a smooth, even layer rather than turning oily or splitting.
- Moisture. Too much water makes the pie soggy. Low moisture cheese keeps the crust crisp, which is why low moisture mozzarella wins over very wet cheeses.
- Stretch and fat. The classic cheese pull comes from the protein and fat in mozzarella as it melts.
- Flavor. A mild base cheese carries the toppings, while a small amount of a sharper cheese adds depth.
Mozzarella: the best base cheese for pizza
Mozzarella is the number one pizza cheese because it balances all four factors. There are two kinds, and the difference matters.
- Low moisture mozzarella is the shredded, aged block mozzarella most pizzerias use. It melts evenly, browns well, and keeps the crust crisp. For a classic New York or New Jersey slice, this is the best cheese for pizza.
- Fresh mozzarella is the soft, milky ball packed in water. It has a cleaner flavor and a softer melt, perfect for a Margherita or a wood-fired pie, but it is wet, so drain and pat it dry or it will make the pizza watery.
Learn more about mozzarella for pizza.
The best cheeses to add to the blend
Most great pizza cheese is a blend. Mozzarella is the base, and a second cheese adds flavor. These are the ones worth knowing.
- Provolone. The classic partner to mozzarella. Sharper and tangier, provolone deepens the flavor without changing the melt. A mozzarella and provolone blend is the pizzeria standard.
- Parmesan and Pecorino Romano. Hard, salty, aged cheeses used in small amounts, usually grated on top as a finishing cheese for a savory, umami lift.
- Fontina. A smooth, nutty melter that makes a richer white pizza or a four cheese pie. Fontina melts beautifully and adds a mild, buttery note.
- Ricotta. Not a melting cheese. Dolloped on in spoonfuls for a white pizza, it adds creamy, fresh pockets. Ricotta is the signature of a true white pie.
- Gorgonzola and blue cheese. Bold and pungent, used in small amounts on gourmet pies, often paired with caramelized onion, fig, or pear.
- Cheddar and Gouda. Less traditional on Italian style pizza, but cheddar adds a sharp bite and smoked gouda adds depth on some specialty and barbecue style pies. Use them as an accent, not the base.
The best cheese blend for pizza
For most pies, the best cheese for pizza is a blend built on low moisture mozzarella. A simple, proven mix is about 70 percent low moisture mozzarella for melt and stretch, 20 percent provolone for flavor, and a light finish of grated parmesan for a salty, savory edge. For a white pizza, swap the sauce for a mozzarella, ricotta and fontina blend. The goal is always one cheese for the melt and a second for the flavor.
What cheese do pizzerias use?
Most pizzerias use low moisture, part skim mozzarella as the base, frequently blended with provolone, because it melts consistently, browns well, and holds up to a hot oven. Bella Pizza hand stretches every pie and uses fresh, quality cheese so the melt and the pull are right on every slice. See the full Bella Pizza menu or order online for 5 percent off.
Frequently asked questions
What is the best cheese for pizza?
Low moisture mozzarella. It melts smoothly, stretches, browns well, and stays mild, which is why it is the base cheese on almost every pizza. A blend of mozzarella with provolone is even better for flavor.
What cheese do pizzerias use?
Most pizzerias use low moisture part skim mozzarella, often blended with provolone, because it melts evenly and keeps the crust crisp.
Is fresh or low moisture mozzarella better for pizza?
Low moisture mozzarella is better for a classic crisp slice because it holds less water. Fresh mozzarella is better for a Margherita or wood-fired pie for its flavor, but it must be drained so the pizza does not get soggy.
Can you mix cheeses on pizza?
Yes, and the best pizza cheese usually is a mix. Use mozzarella as the base for melt, then add provolone, parmesan, or fontina for flavor.
What cheese melts best on pizza?
Low moisture mozzarella and fontina melt the best. Mozzarella gives the stretch, and fontina gives a smooth, buttery melt for white and four cheese pies.